Corn Guacamole Recipe
User Reviews
4.9
Corn Guacamole Recipe
Description
The Corn Guacamole recipe begins by grilling ears of corn until lightly charred, which imparts a smoky sweetness. Kernels are then removed and mixed into mashed ripe avocados with fresh lime juice, which provides acidity to cut through the richness. Red onion and cherry tomato add sharpness and juiciness respectively, while chopped cilantro brings freshness and herbaceousness.
Seasonings including kosher salt, black pepper, ground cumin, and minced garlic enhance depth and balance the sweetness of the corn. The guacamole can be served chunky or creamy according to preference. Sprinkling cojita cheese and a little extra cumin on top adds a salty, nutty accent if using. Accompanying this dip with tortilla chips makes it suitable for snacking or as an appetizer.
Using fresh grilled corn is ideal, but canned or thawed frozen corn can substitute when fresh is not available. Leftovers stored in an airtight container remain good for up to 3 days and should be stirred before serving again to redistribute flavors.
Ingredients
- 2 corn see notes, 1 cup kernels from ears of corn
- 3 avocado cut in half, ripe
- 4 tablespoons lime juice plus more to taste
- ¼ cup red onion chopped
- ¼ cup cherry tomato cut into small pieces
- ¼ cup cilantro chopped, fresh leaves
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon cumin ground
- 2 cloves garlic minced
- cojita cheese sprinkled on top (optional, a little cumin
- cumin sprinkled on top (optional, a little cumin
- tortilla chips to serve
Instructions
- Grill corn over medium-high heat until lightly charred making sure to turn it every 2 minutes to ensure even cooking. Remove from the grill and set aside to cool. Cut the kernels off of the cob into a bowl and set it aside.
- Place avocados and lime juice in a large bowl. Using a potato masher or the back of a fork, mash avocados to your liking. Chunky or creamy, whichever you prefer.
- Add in the grilled corn, red onion, tomatoes, cilantro, salt, pepper, cumin, and garlic. Give it a stir. Taste for seasoning and add more if necessary.
- Transfer the guacamole to a serving bowl and sprinkle the top with some cojita cheese and a little cumin, if using. Serve with tortilla chips on the side.
Notes
- Leftover guacamole can be stored in an airtight container in the fridge for up to 3 days and stirred before serving.
- If fresh corn is unavailable, canned (drained) or thawed frozen corn can be used as a substitute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 254 kcal
% Daily Value*
| Serving | 1 serving = ½ cup | |
| Calories | 254kcal | 13% |
| Carbohydrates | 16g | 5% |
| Protein | 3g | 6% |
| Fat | 22g | 34% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Sodium | 304mg | 13% |
| Potassium | 799mg | 17% |
| Fiber | 11g | 44% |
| Sugar | 2g | 4% |
| Vitamin A | 344IU | 7% |
| Vitamin C | 23mg | 26% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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